INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA07
Preheat the fryer.
In a mixing bowl, dissolve the yeast in the water, for about 2 to 3
minutes. Set the yeast aside in a warm, draft-free place for about 10
minutes, or until the yeast bubbles up and the mixture almost doubles in
bulk.
In a mixing bowl, combine the sugar, shortening, salt, and blueberries.
Stir in the boiling water. Using a fork, lightly mash the blueberries
against the side of the bowl. Cool the mixture to 110 degrees F. Stir in
the cream, yeast mixture and egg. Add 2 cups of flour and blend well. Stir
in the remaining flour, 1/4 cup at a time until the dough is smooth and not
sticky. If the dough becomes to stiff to stir easily with a spoon, work in
the flour with your fingers. Turn the dough out onto a floured surface and
pat the dough into a rectangle about 1-inch thick. Lightly dust the surface
of the dough with flour. Roll out the rectangle to at least 25 inches long
by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the
dough into 10 five-inch square beignets and deep-fry them immediately.
Fry the beignets, a couple at a time until golden brown and crispy on all
sides, about 3 to 5 minutes. Remove the beignets from the oil and drain on
a paper-lined plate. Sprinkle the beignets with powdered sugar and serve.
Yield: about 10 beignets
Posted to EAT-L Digest  by Jennie Craig <jecraig@LAN-INC.COM> on Jan 9,
1998

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